Text 29350, 69 rader
Skriven 2015-07-24 23:53:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29309 av Dave Drum (1:261/38.0)
Ärende: Re: cheap stores
========================
 -=> On 07-24-15  09:21,  Dave Drum <=-
 -=> spoke to Dale Shipp about cheap stores <=-

 DS> to sell alcohol -- Maryland Counties have rules against selling alcohol
 DS> except in dedicated alcohol stores.  That includes beer, wine and
 DS> spirits.

 DD> When I was making my daily bread driving those big trucks I 
 DD> delivered a lot of hooch to various state liquor agencies. 
 DD> But, IIRC, Maryland is the only one that doesn't allow beer 
 DD> and wine in other venues outside the state-run boozeries.

Actually, the alcohol stores are not state run, just liscensed.
In Maryland the rule is set on a county by county basis.  I believe that
Montomery county, which is where Michael has a house and is just to the
south of us, does allow grocery stores to sell alcohol.

PA liquor stores are state run as I recall.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAUTEED SHRIMP AND RICE WITH FRESH CORN
 Categories: Seafood
      Yield: 2 Servings
 
      3    Scallions, trimmed
      2 tb Unsalted butter
      1 c  Uncooked long-grain white
           Rice
  1 1/4 c  Water
    1/2 c  Dry white wine
      1 ts Salt
      1 c  Fresh corn kernels (from 2
           Ears of corn
      8 oz Medium-sized shrimp, shelled
           And deveined
      1 tb Torn fresh basil leaves
    1/2 ts Fresh thyme leaves, stripped
           From stems
           Lemon wedges
 
  Cut the green tops from the scallions.  Thinly slice them and set
  aside. Chop the white and pale-green part of the scallions.  Heat 1
  tablespoon of the butter in a medium-sized saucepan, add the chopped
  scallion, and sute until tender, about 2 minutes.
  
  Stir in the rice and saute 2 minutes more.  Add the water, wine, and
  salt. Heat to boiling, stirring well.  Cover and cook over low heat
  for 12 minutes.
  
  Uncover and stir in the corn, shrimp, remaining tablespoon of butter,
  basil, and thyme.  Cover and cook for 3 minutes, or until the liquid
  is absorbed and the shrimp are cooked.
  
  Serve sprinkled with the green scallion tops and garnished with the
  lemon wedges.  Leftovers are good served cold.
  
  Source:  Rice: The Amazing Grain by Marie Simmons Submitted By SUSAN
  ANDERSON   On   08-16-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:31, 24 Jul 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)